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pasta leek mushroom
Pasta with Leeks, Prosciutto and Mushrooms

Fresh Fruit

Menu Plan for the week of Feb. 15, 2013:  Sunday's Recipes

Pasta with Leeks, Prosciutto and Mushrooms
Fresh Fruit

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

    A quick pasta and some fresh fruit for the end of February.  Think spring!

Pasta with Leeks, Prosciutto and Mushrooms   Preparation and cooking time: 25 minutes
 Sautéed leeks, dry-cured ham and mushrooms make a simple, flavorful sauce for pasta.

3 medium leeks, about 1 1/2" diameter (3.5cm) each
4oz (125gr) mushrooms
4 - 5 slices (4oz, 120gr) Prosciutto or other dry-cured ham
1 tbs dried sage
1 tbs olive oil
1/4 cup (2oz, 60ml) white wine or chicken stock
1/2 cup (2oz, 60gr) freshly grated Parmesan plus a bit extra for sprinkling at table
4oz (125gr) long pasta, tagliatelle, linguini, spaghetti

Cook pasta according to package directions. 
While pasta cooksClean leeks and slice thinly. Brush mushrooms and slice.  Roughly chop Prosciutto.  Heat oil in a large nonstick skillet.  Add leeks and sauté until starting to get tender, about 5 minutes.  Add mushrooms, ham and sauté about 10 minutes, until everything is starting to turn golden.  Add wine or stock, sage and heat through.  Pour over hot, cooked pasta, add Parmesan and toss lightly - use a tongs.  Serve, extra Parmesan on the side.

Fresh Fruit 

Something luscious and seasonal - kiwi fruit?

Cooking Schedule: 25 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
pot and colander for pasta, large skillet

Put water on high heat for the pasta
Clean leeks, slice
Clean mushrooms, slice
Sauté leeks

Add mushrooms, ham, sauté
Start to cook the pasta
Add sage, wine / stock to leeks
Drain pasta
Pour sauce over hot pasta
Add cheese, toss to combine
Serve - pass a bit more cheese
Don't forget the fruit

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